食品与发酵工业 >

2022 , Vol. 48 >Issue 8: 205 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027570

研究报告

不同干燥方式对芹菜叶品质的影响

  • 赵愉涵 ,
  • 袁丽雪 ,
  • 王敏 ,
  • 孙斐 ,
  • 韩聪 ,
  • 陈庆敏 ,
  • 岳凤丽 ,
  • 崔波 ,
  • 傅茂润
展开
  • 1(齐鲁工业大学(山东省科学院) 食品科学与工程学院,山东 济南,250353)
    2(山东农业工程学院 食品科学与工程学院,山东 济南,250100)
第一作者:硕士研究生(傅茂润为通信作者,E-mail:skyfmr@163.com)

收稿日期: 2021-04-06

  修回日期: 2021-05-14

  网络出版日期: 2022-05-18

基金资助

齐鲁工业大学(山东省科学院)科教产融合创新试点工程项目(111708);山东省现代农业产业技术体系项目(SDAITSDAIT-05-14)

收起

Effects of different drying methods on quality attributes of celery leaves

  • ZHAO Yuhan ,
  • YUAN Lixue ,
  • WANG Min ,
  • SUN Fei ,
  • HAN Cong ,
  • CHEN Qingmin ,
  • YUE Fengli ,
  • CUI Bo ,
  • FU Maorun
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  • 1(College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China)
    2(College of Food Science and Engineering, Shandong Agricultural Engineering University, Jinan 250100, China)

Received date: 2021-04-06

  Revised date: 2021-05-14

  Online published: 2022-05-18

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摘要

为获得优质的芹菜叶干制产品,进一步综合开发芹菜叶资源,实验通过热风干燥、分段热风干燥、真空热风干燥和真空冷冻干燥来制备芹菜叶干制品,考察不同干燥方式对芹菜叶的复水性、细胞破损率、色差、叶绿素、维生素C、总酚、总黄酮含量以及抗氧化活性的影响, 以期得到最佳的芹菜叶干燥方式。结果表明,真空冷冻干燥制得的芹菜叶样品,色泽最佳,能最大程度地保留其营养成分,但是也存在效率低、能耗大、生产成本高的缺点。改进后的分段热风干燥能够在较低的能耗下较好地保留其营养和功能成分,但与真空冷冻干燥还存在一定的差距。

关键词： 芹菜叶; 干燥方法; 分段式热风干燥; 真空冷冻干燥; 品质

本文引用格式

赵愉涵 , 袁丽雪 , 王敏 , 孙斐 , 韩聪 , 陈庆敏 , 岳凤丽 , 崔波 , 傅茂润 . 不同干燥方式对芹菜叶品质的影响[J]. 食品与发酵工业, 2022 , 48(8) : 205 -211 . DOI: 10.13995/j.cnki.11-1802/ts.027570

Abstract

To obtain high-quality celery leaf dried products, and further comprehensively develop celery leaf resources, experiments were conducted to prepare dried celery leaf products through hot air drying, segmented leaves by different drying methods. The effects of different drying methods on the rehydration, cell damage rate, color difference, chlorophyll, Vitamin C, total phenol, total flavonoid content and antioxidant activity of celery leaves were used for the evaluation of these drying methods. The results showed that the sample of celery leaf prepared by vacuum freeze-drying had the best color and retained its nutrients to the greatest extent, but it also had the disadvantages of low efficiency, high energy consumption and high production cost. The improved segmented hot air drying can retain the nutrients to a greater extent with lower energy consumption, but there is still not better than vacuum freeze-drying.

Key words： celery leaf; drying method; sectional hot air drying; vacuum freeze drying; quality attributes

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